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Chocolate Mousse

This chocolate mousse recipe is a mix of several recipes that I used during my professional carrier.

Chocolate mousse recipe for 5 to 6 people :

250g dark (56%) cooking chocolate

3 dl whipping cream

60g butter

1 packet of vanilla sugar

4 eggs, separated

50g icing sugar

24 biscuits, langue de chat

Progression

1) Chop up the chocolate and melt it down onto a bain-marie (double boiler). As soon as the chocolate has melted take your bowl away from the heat.
2) bring your cream to the boil with the vanilla sugar and pour it onto the chocolate. Mix well.
3) Allow to cool down a little and start adding the butter in parcels. Then, add the egg yolks.
4) Whisk the egg whites until stiff. Add the icing sugar at the end and give them a last whisk to make even firmer.
5) Add 3 table spoon of egg whites into the chocolate. Then, carefully, fold the rest of the whites into the chocolate mixture, using a spatula.
6) Put your chocolate mousse into the fridge for at least 12h to set. Take your mousse out of the fridge 1/2h before serving it. Nicely arrange your biscuits around your bowl (see picture).

If your are serving a chocolate mousse at meals between adults, there three nice accompaniments to your dessert :
- 1 glass of old Maury wine (Banyuls)
- or a glass of Pacherenc du Vic Bilh wine (or a Jurancon)
- or a glass of peppermint on the rocks

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